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Strawberry Cake

A soft and flavorful strawberry cake made with fresh strawberry puree, perfect for satisfying your sweet tooth.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 8 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour, spooned and leveled
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 0.75 cup unsalted butter, softened
  • 1.25 cups granulated sugar
  • 3 large eggs, room temperature
  • 0.5 cup sour cream, room temperature
  • 0.33 cup milk, room temperature
  • 0.75 to 1 cup reduced strawberry puree, fully cooled
  • 1 teaspoon vanilla
  • 2 tablespoons finely ground freeze-dried strawberries (optional)
For the Strawberry Frosting
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3.5 to 4 cups powdered sugar
  • 0.25 to 0.5 cup reduced strawberry puree
  • 1 cup butter (for strawberry buttercream)
  • 4 cups powdered sugar (for strawberry buttercream)
  • 1 splash vanilla (for strawberry buttercream)

Method
 

Preparation
  1. Prep two 8-inch round pans with parchment and light spray. Preheat to 350°F.
  2. Whisk flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar for 2 to 3 minutes until pale and fluffy. This traps air for a light crumb.
  4. Beat in eggs one at a time. Scrape the bowl so everything mixes evenly.
  5. Stir in vanilla and sour cream.
  6. Mix milk with the cooled strawberry puree. Add freeze-dried strawberry powder if using.
  7. Add dry ingredients in two additions, alternating with the strawberry-milk mix. Stop when just combined.
  8. Divide batter between pans and smooth tops. Tap each pan once on the counter to pop big air bubbles.
Baking
  1. Bake for 24 to 28 minutes, or until a toothpick comes out clean with a few moist crumbs.
  2. Cool in pans for 10 minutes, then turn out onto racks to cool completely before frosting.
Frosting
  1. For cream cheese frosting: Beat cream cheese and butter together until smooth, then gradually add powdered sugar and reduced strawberry puree.
  2. For strawberry buttercream: Beat butter with powdered sugar, reduced puree, vanilla, and a pinch of salt.
  3. Frost a thin crumb coat, chill for 15 minutes, then add your final coat.

Notes

Keep your butter and cream cheese at room temp for smooth blending. For a fun summer spread, try pairing this cake with strawberry banana cheesecake salad.